Saturday, August 11, 2012

Three Bean Slow Burn Chili

Delicious Three Bean Slow Burn Chili

Here is one of the best chili recipes you'll ever taste. It's also a very easy recipe to make and people love it. I always make my chili and serve the below sides with it.

Sides I Serve With My Chili

1. Sliced Fresh Jalapeno's.

2. Shredded Mexican Cheese.

3. Guacamole.

4. Sour Cream.

5. Fine Diced Sweet Red Or Purple Onions.

Ingredients For Your Three Bean Slow Burn Chili

1. Two Pounds Ground Beef.

2. One Package Taco Seasoning Mix

3. Two Tablespoons Ground Cumin.

4. Two Tablespoons Red Pepper Flakes.

5. Two Tablespoons Ground Black Pepper.

6. Three Tablespoons Chili Powder.

7. Four Small Cans Rotel Tomatoes With Chilies.

8. One Sixteen Ounce Jar Salsa.

9. Two 15 Ounce Cans Pintos Washed And Drained.

10. Two 15 Ounce Cans Black Beans Washed And Drained.

11. Two 15 Ounce Cans Red Kidney Beans.

12. Four Jalapeno Peppers Seeds And Stems Removed And Diced Fine.

13. One Large Purple Or Red Sweet Onion Diced Very Fine.

14. Two Tablespoons Minced Fresh Garlic.

Instructions For Making Your Three Bean Slow Burn Chili.

Be sure that you wash and drain your beans under cold running water.

Start off by combining everything but your beef, onions, and garlic in a large stock pot that you have sprayed very well on the inside with vegetable cooking spray.

Put your onions, garlic, and ground beef in a large skillet and cook it until the beef is browned and then drain off the juices.

Once the beef, garlic, and onions are cooked and drained add these ingredients to the stock pot.

Let the contents of the stock pot come almost to a boil and then reduce the heat to a simmer. Let the stock pot cook on a simmer for at least two hours stirring the pot up from the bottom often to keep the contents of the pot from sticking.

Cooking this chili is one of the secrets to making this delicious chili. The cooking time is one of the most important things about making this chili and producing a flavor that people won't soon forget.

Click Here For Delicious Black Bean Chili

Friday, July 20, 2012

Another Great Texas Chili Recipe

If your looking for a really delicious Texas Chili then here it is. And it is in fact one of the most delicious recipes for Texas Chili that you've ever tasted.


1. 2 tablespoons dried oregano

2. 2 tablespoons sweet paprika

3. 2 tablespoons whole coriander

4. 1 tablespoon cumin seed

5. 3 tablespoon chili powder

6. 3 tablespoons extra-virgin olive oil

7. 2 onions, chopped

8. 3 pounds beef chuck, cut into 1-inch cubes

9. Kosher salt and freshly ground black pepper

10. 6 cloves garlic, chopped

11. 1/2 canned chipotle chile, chopped

12. 1/2 jalapeno pepper, chopped

13. 1 (28-ounce) cans whole tomatoes, hand crushed

14. 1 cinnamon stick

15. 1 teaspoon sugar

16. 2 tablespoons masa flour

17. 1/2 tablet Mexican chocolate (about 1 1/2 ounces)

18. Grated queso fresco, for garnish

19. Green onion leaves, for garnish

20. Advocado wedges, for garnish


In a small dry skillet over low heat add the oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid.

Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco,chopped green onions, and lime for garnish

You really won't find a much better chili any where. This chili is one of the best ever. Just be sure to follow the directions.

Thursday, July 5, 2012

Pulled Pork Chili

It is best to make this chili over a two day period of time. The first day make the pulled pork and put it in the refrigerator with the sauce you cooked it in. The next day you can easily remove the solidified fat from the sauce and the meat. The sauce gets added to the chili when your cooking it.

You want to start with a three pound boneless pork shoulder and cut any excess fat from the pork.

The Sauce.

1. One Cup Regular Barbecue Sauce.

2. One Cup Beer.

3. One Fourth Cup Apple Cider Vinegar.

4. One Fourth Cup Brown Sugar.

5. Two Teaspoons Chili Powder.

6. Two Teaspoons Cumin.

7. One Teaspoon Ground Sea Salt.

The best way to cook this is in a large crock pot or slow cooker. Spray the inside of the crock pot or slow cooker with vegetable cooking spray to make clean up easier later.

Put the pork shoulder roast in the crock pot and then mix all the sauce ingredients up in a bowl and pour it in over the pork shoulder roast. Cook on high for about eight hours. After eight hours the pork shoulder should be tender. Remove the fat from the sauce the next day.

Take the pork shoulder out and cut it up in very small cubes or pieces.

Put the cut up pork shoulder and the liquid that is left in a large stock pot. To that pot add.

1 Sweet Onion, diced very fine.

1 Green Bell Pepper, diced very fine.

2 Tablespoons Minced Fresh Garlic

1 (28 oz.) can Diced Tomatoes

1 (14 oz.) can Crushed Tomatoes

1 (19 oz.) can Red Kidney Beans, drained, rinsed in cold water, and drained again

1 (19 oz.) can White Kidney Beans, drained, rinsed in cold water, and drained again

2 cups frozen Corn Kernels

You want to bring all your ingredients almost to a boil but not quite and then reduce the heat to a medium simmer.

Cook on medium heat for about two hours until the chili cooks down and comes together into a delicious chili you can be proud of.

Serve your chili over squares of cornbread in a bowl. On the side have bowls of shredded Mexican cheese, sour cream, guacamole, diced sweet onion, sliced jalapeno peppers, tortilla chips, diced tomatoes.

I guarantee you that this will be one of the best chili's you'll ever eat.

Hamburger Cornbread Casserole

Click Here For The Cornbread Hamburger Casserole

Friday, June 29, 2012

Worlds Greatest Chili Recipes


Here we have for you some of the best chili recipes in the world. You won't ever find a better collection of chili recipes anywhere. I guarantee you that these chili recipes are oh so delicious. So be sure to check out this wonderful collection of chili recipes.

Click Here For The Chili Recipes

Tuesday, June 26, 2012

Chili Bean Soup

Here's a quick and easy recipe for Chili Bean Soup. If you want a decent tasting chili in a hurry then here it is for you.

Ingredients Needed For Your Chili Bean Soup

1. One Half Pound Ground Beef.

2. One Small Sweet Onion Diced Fine.

3. One 15 Ounce Can Pintos not drained.

4. One 10 Ounce Can Tomatoes And Green Chili's.

5. One Fourth Cup Red Wine.

6. One Tablespoon Chili Powder.

7. One Teaspoon Fresh Minced Garlic.


You want to cook your meat, onion, and garlic in a skillet until the meat is brown and pour off any excess juice.

Now put all your ingredients into a six quart crock pot on high for six hours. Stir about three times while its cooking.

Once it's done you can make the Cornbread Recipe you can find by clicking that link and serve your Chili Bean Soup over the cornbread. I will tell you that the recipe for cornbread there is some of the best cornbread you will ever eat.

Thursday, June 21, 2012

Chicken Tortilla Soup

Have you ever tried Chicken Tortilla Soup? If not then your in luck. I have the recipe for Chicken Tortilla Soup and more for you right now. I guarantee you that it's one of the best soups you'll ever eat.

Click Here For The Chicken Tortilla Soup Recipe

Friday, June 15, 2012

Slow-Cooker Texas Chili

Texas Slow Cooker Chili

People are constantly asking me for a recipe for a delicious slow cooker chili. Well here is one your sure to enjoy and I promise you that it really is delicious.

Slow Cooker Texas Chili Ingredients

1. Two And One Half Pounds Beef Chuck Roast Cut Into One Inch Cubes.

2. Two Tablespoons Brown Sugar.

3. One Tablespoon Ground Sea Salt.

4. Two Tablespoons Vegetable Oil.

5. Two Tablespoons Minced Fresh Garlic.

6. Two Four Ounce Cans Green Chilies

7. One Tablespoon Ground Cumin.

8. One Half Cup Chili Powder

9. One Fourteen Ounce Can Tomatoes With Chilies.

10. One Medium Sweet Onion Diced Fine.

Toss the beef cubes in a bowl with the brown sugar and the sea salt to coat it well and then brown it in batches in vegetable oil being sure to turn it over to get the beef browned on all sides.

When you put the last batch of beef into the skillet your browning the beef in add the garlic and the onion into the pan also.

Cook the last batch of beef and onions and garlic until the onions are done.

Now put all your ingredients into a large crock pot or slow cooker and set the temperature on high. Cook for six hours and at least three times while the chili is cooking stir the pot up from the bottom. If your chili gets to thick add a little beef broth at a time.

No there are no beans in this chili but you can add beans if you wish. If you do add beans I would add a 14-15 ounce can of kidney beans and wash them well before you add them to the chili.

I usually garnish this chili with sour cream, guacamole, and shredded Mexican Cheese. Serve it in a bowl on top of a small square of corn bread for a delicious chili people won't soon forget. CLICK HERE for a delicious cornbread recipe.